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Bioavailability of betacarotene as influenced by food processing and presence of factors such as spices
Supriya, Veda (2009) Bioavailability of betacarotene as influenced by food processing and presence of factors such as spices. Doctoral thesis, Central Food Technological Research Institute.
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| Item Type: | Thesis (Doctoral) |
|---|---|
| Uncontrolled Keywords: | betacarotene, spices, Bioavailability, greenleafy vegetables, fruits, mango, papaya |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value > 04 Vitamins 600 Technology > 08 Food technology > 23 Vegetables 600 Technology > 08 Food technology > 24 Fruits 600 Technology > 08 Food technology > 30 Spices/Condiments |
| Divisions: | Dept. of Biochemistry |
| Depositing User: | Somashekar K S |
| Date Deposited: | 21 Nov 2024 06:36 |
| Last Modified: | 21 Nov 2024 06:36 |
| URI: | http://ir.cftri.res.in/id/eprint/18428 |
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